We're back at that cold buffet. You know pasta salad works well, but you're tired of the same ole, same ole. Try this easy, tasty version of a truly unique pasta salad.
1 lb tri-color cheese tortellini - cooked per package direction - and COOLED
1/4 lb pepperoni, diced small
1/2 small red onion, diced
1/4 lb diced fresh mozarella (or provolone)
1 jar roasted red peppers IN OLIVE OIL, diced (RESERVE LIQUID)
1 jaw marinated artichokes, diced (RESERVE LIQUID)
1 small can sliced black olives, drained
1 clove garlic, diced very small
Mix everything together in a large bowl. Mix reserved liquids and pour over salad (there's your dressing). Season with salt and pepper. Chill. (note - if your salad gets too dry after sitting in the fridge, you can add a little bottled Italian dressing.) If you are a spicy kind of person, you can also add a few red pepper flakes.